 Keywords: tea, preparation, a way, a version, tea leaves, a chemical compound of tea, tea leaves, black tea, a nonfermented tea, red teaSOME WORDS ABOUT TEAIn the Chinese written sources tea is mentioned for 2737 B.C. Chinese named it differently: "tou", "tse", "kha", "chung", "ming" but when it has been established (1Ó-o a century), that the best beverage turns out from the youngest leaves to these names has increased "cha" that means the young leaf. As a word "tea" refers to on - kitajski tea in leaves, in Russia the word tea, as derivative from Mongolian "tsaj" is used. Portugueses speak "chaa", arabs "shaj", peoples of India and Pakistan "chhaj" or "dzhaj", Kalmyks "tsja", etc. The first Portugueses (1517 ã) have delivered tea in the country, and then Dutchs (1610), tea drinking in England borrowing now 1 place on the use of tea (4 kg on the inhabitant in one year), began since 1664, and Russia he has appeared as a gift of the Mongolian Three-copecks piece - khan to Russian I reign to Michael Fedorovichu in 1638 though here knew about tea since 1567 when China was visited by cossack atamans Ivan Petrov and Burnash JAlyshev. In 1979. Russia with China has concluded the contract about constant deliveries of tea, and the first big caravan has come from China to 1697. The most gentle top leaflets covered with siver-white hairs, component named special value of raw material in China " baj-hoa - " a white eyelash " from here and there was a word "baikhovi", all free-running teas designating now as against pressed. The name of tea frequently includes the name of district where he grows: Chinese - "JUnnansky", "Kimyn", "Nindzhou", "TSechvansky", etc., Indian - "Darjeeling", "Assam", "Duars", - "Njurelsky", and to us are well-known: Georgian, Azerbaijan, Krasnodar. There are 4 versions of tea: black, green, red and yellow. All depends on processing a tea leaf. For manufacturing black tea carry out 4 stages: first leaves dry and slightly predry in special machines, then a leaf braid in tea rollers, on the following 3 stage carry out fermentation in a moisture-laden air (the amount of aromatic substances grows thus by 30 %) and at last stage drying in a stream of hot air when fermentation stops also amount of a moisture in a leaf is carried out is reduced from 60 % up to 4-5 %. Green baikhovi tea (cook - tea) do without drying and fermentation, heat processing prevails. Red and yellow teas are intermediate types - since pass fermentation in the incomplete form. The degree of fermentation in red teas is expressed more, hence, red closer to black, and yellow - to a nonfermented tea. In Thailand different cultivars of orange or brown tea are made (close to black, but less fermented, and Kampuchea and Laos dark blue tea closer to green is known.) Black baikhovi tea contains about 300 various substances though it is necessary to take into account, that the fresh leaf, dry tea and a tea liquor have different contents. The most significant are the following substances and connections: in tea leaves his amount reaches 4-5%íà the second place tannins - them in leaves up to 30 %, and in a beverage of 10-15 %. Tea tannins it is complex organic substances, basically polyphenols and catechins. Feature of catechins is their ability to raise durability of blood vessels and to promote the best mastering of vitamin Ñ. The maintenance of tannins in nonfermented teas is higher, than in black almost in 2 times. From black teas in Indian and Ceylon there is more than tannin, than in Chinese and Georgian, Krasnodar and Azerbaijan. Tannins of tea during processing form many aromatic substances participating in creation of a tea aroma. At tea also there are the essential oils having a smell of roses, honey, vanilla, citrus, lilacs, koritsy and so forth Proteic substances reach 16-25 %, thus 17 amino acids among which glutaminic acid for function of a brain has special value are revealed. In tea there is a primary vitamin And (carotin) were of great importance for exchange processes in slimy and eyes, vitamin Â1 (tiamin) promoting effective work of nervous system, suprarenal bodies, thyroid and gonads, vitamin Â2 (riboflavin) participating in exchange processes of a skin, and also vitamins Â15 (pantothenic acid), vitamin RR (nicotinic acid), vitamin With which in a fresh tea leaf in 4 times is more than in juice of a lemon. But at processing the part of it is lost. Vitamin With almost in 10 times more in a nonfermented tea, than in black. However the main vitamin is nevertheless vitamin R (routines) strengthening walls of capillaries. Tea contains pigments, pitchy substances, pectinaceous substances, enzymes, organic acids, carbohydrate, mineral salts: Sodium - 82 mg, kalija 2480 mg, calcium - 495 mg, magnesium of 440 mg, phosphorus of 825 mg, iron - 82 mg for 100 On a way of processing teas can be bulk (baikhovi), pressed and ekstragirovannymi. The pressed teas can be: brick, plate and tableted. Recently began to develop the grained teas, instant teas (it ekstragirovannye dry or liquid tea extracts). Tea is estimated in points: 1-10. Our best teas reach 5-5,5 points, Indian and Ceylon - 6-6,5 points. Teas in 7-8-9 points receive in minute quantities and they serve as the standard. The evaluation is conducted with tea-tasters. The best our teas the Bouquet of Georgia, the Bouquet of Krasnodar, the Bouquet of Azerbaijan. In the Chinese manuscripts so eulogized tea: " Tea strengthens spirit, softens heart, deletes weariness, wakens an idea and does not permit to lodge laziness, facilitates and freshelizes a body, clears up a susceptibility. Drink slowly this wonderful beverage and you will feel in forces to struggle with those cares which ordinarily depress our life " The unique contents of tea does his extremely useful to all people: healthy since strengthens vascular system, normalizes a blood pressure, improves intellectual and physical work capacity, raises activity of kidneys, promotes the best digestion, etc., and also patients with vascular, rheumatic diseases, at an atherosclerosis, a scurvy, reproach, a pertussis, a chronic hepatites, burns, etc. he is useful. The supreme useful day time doze is 12-15 g tea on 6-8-glasses during day till 2-3-a glass, it is especial at sweating, in one glass in this case contains 0,3 g caffeine. Tea is harmless, but it is not necessary to apply it much at some cardiovascular diseases and overexcitation. For zavarivanija it is better to use spring water. Temperature of water at different receptions zavarivanija different: from 60 gr. Up to 100ãð. On a classical Chinese way tea make not in a teapot, and in a special cup with a cover (chajvan) where fall asleep dry tea and fill in boiled water on 0,5 volumes, through 2-4 mines tea pour in cups. On the Japanese way a pinch of a nonfermented tea put directly in a cup, make very hot water, insist from 1-2 mines up to 5-8 minutes The Tibetan way will be, that make strong (50-70 g on 1 ë) cinnamon tea mix with a drawn butter (100-250 ã), add salt. Kalmyks and Kirghiz also add oil in tea, and Mongols add also milk, a flour and salt, and sometimes even a black pepper. The Uzbek way: green dry tea fall asleep in well heated up teapot, pour boiled water (a white key) on 0,25 capacities, hold 2 mines, fill up up to 0,5, cover a teapot with a napkin, through 2-3 mines fill up water up to 75 %, and through 3 mines fill up up to the top. The English way: preliminary heat up a dry teapot. Fill tea (1÷àéíàÿ the spoon on a cup of water, plus 1 teaspoon on a teapot). A teapot immediately fill in boiled water and 5 minutes insist. At this time in well heated up cups pour warm, but not boiled milk (2-3 table spoons on a cup), and then in milk pour tea (but not on the contrary!). Usually black tea is made 4-6 mines, green 3-4 minutes. Too long tea leaves can result in excessive acerbity or bitter flavor. To store tea follows in the closed metal or wooden boxes or in glass closed capacities, far from olfactive matters, for this reason tea is better for buying in the specialized shops or departments since he easily perceives an alien smell. 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